I absolutely love fruit desserts in the summer! This cake is no exception although this cake is very sweet, the raspberry flavor really comes through. Don’t forget to garnish with some fresh raspberries. I think this would be just as good changing the raspberry to strawberry. I know I will be trying a strawberry version before summer is over. This is an easy cake to make for all of your friends and family.
INGREDIENTS
1 package white cake mix (regular size)
1 package, 3-ounce raspberry gelatin
4 large eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, but do not drain
FROSTING
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, not drained
Fresh raspberries for garnish, optional
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the cake mix, gelatin, eggs, oil, and water. Beat on low speed until combined. Stir in raspberries until combined. Pour into a greased 9 x 13 baking dish. Bake for 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool.
For the frosting: In a large bowl, fold whipped topping into the raspberries. Spread evenly over the cooled cake. Refrigerate for 2 hours before serving. Garnish with fresh raspberries if desired.
Enjoy!
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